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Rhubarb Cobbler

1 lb. rhubarb, cut into pieces (about 6 medium stalks)

1 tbsp water

1 cup sugar, divided

2 tbsp cornstarch

1 1/2 tsp butter, cut into small pieces

1/4 tsp cinnamon

1 1/2 cups biscuit mix

1 tbsp sugar

3 tbsp melted butter

1/2 cup milk

Preheat oven to 400 degrees.

Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge.

Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar.

Stir in a small amount of hot rhubarb juice to make a paste.

Stir cornstarch paste mixture into the hot mixture and boil for 1 minute.

Pour rhubarb mixture into a buttered 8-inch round baking dish.

Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.

Combine biscuit mix and 1 tablespoon sugar.

Add 3 tablespoons melted butter and 1/2 cup of milk, then mix with a fork until moistened.

Drop by spoonfuls over the hot fruit mixture.

Sprinkle with additional granulated sugar.

Bake at 400 degrees for 20 to 25 minutes or until golden brown.